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30-Minute Butternut Squash Soup {Sweet & Creamy!}

  • Author: Emilie Raffa
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 4-6
  • Category: Soup
  • Method: Stove-top
  • Cuisine: American
  • Diet: Vegetarian


This easy, creamy, 30-minute butternut squash soup recipe comes together FAST with pre-roasted butternut squash which requires ZERO prep work {no peeling, chopping or deseeding}.  

Note: if you don’t already have pre-roasted squash, I’ve included the instructions below. Tack on 1+ hours for roasting time. But remember, since my whole-roasted squash doesn’t require any prep work, it’s 100% hands off! 


For the Soup

  • 1 whole-roasted butternut squash (instructions below)
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 large onion, diced
  • 1 garlic clove, minced
  • Sprig of fresh rosemary 
  • 1/21 tsp curry powder (optional)
  • 1/2 cup coconut milk
  • 4 cups chicken stock, plus more as needed
  • Salt & black pepper

To Serve


To Whole-Roast Butternut Squash: Preheat oven to 400 F. Place butternut squash (left whole- don’t peel, chop, halve or deseed it) onto a parchment-lined sheet pan. Roast for about 1+ hrs until soft and tender. A sharp knife should slip right out when the squash is pricked straight through the center. When cool enough to handle, peel off the skin, slice it in half, remove the seeds and scoop out the flesh (save the seeds to roast, it you’d like). Mash the butternut squash with a fork or puree in a blender or food processor. Set aside until ready to use.

  1. ) For the Soup: In a heavy bottom pot, warm the olive oil and butter over medium-low heat. Add the onions and rosemary. Season with salt and pepper. Sauté until soft, about 5-7 minutes. Add the garlic and curry powder (if using), and continue to cook until fragrant, 1 minute.
  2. ) Add the squash, coconut milk, and chicken stock to the pot. Stir to combine. Bring to a rolling boil and reduce heat to low. Simmer, uncovered, for 10 minutes or more for the flavors to meld. Discard the rosemary sprig.
  3. ) Remove soup from heat. Puree in a blender until smooth and creamy. Pour back into the pot and give it a taste. Adjust seasoning with more salt and pepper, if needed. Add additional coconut milk or stock if the texture is too thick. 
  4. Portion soup into bowls and serve piping hot.

Keywords: Butternut squash, soup, roast, how to, whole, coconut milk, curry, recipe, easy